Roasted Cauliflower Soup

I am no cook.  My cooking consists of grilled cheese, quesadillas, and scrambled eggs.  When I try to make real food, I ALWAYS end up hating it.  I almost think it's a mental thing... because how can someone actually be so bad at cooking?  When I find recipes online I always think, "wow, I'm going to make this.  There is no way I can fail at making this."  So I go to the store to get all of the ingredients, I come home to make it, and then I end up throwing the whole meal away. 

Luckily, I have friends that can do the cooking.  I bring dessert.  

But one of my very best friends (and one of the best cooks I know) brought to my attention that soup is extremely easy to make from scratch, and it's hard to screw up.  

This Roasted Cauliflower Soup is a recipe that I found online last year, and I have made it multiple times since.  It is PERFECT.  And so easy.  So here goes!  

You can add as much red pepper flakes as you want here.  I am not a huge fan of spice, but I think it's perfect in this soup.  I usually go a little heavy and add about 2 tsp.  If you hate spice- you could totally omit the red pepper flakes (but I might judge you).

Make sure that you toss the cauliflower about 15 minutes through the roasting.  This way the olive oil gets re-distributed so the top doesn't get dry.  

Roasted Cauliflower Soup


1 large head cauliflower (1.5 - 2 lbs), cored and cut into 1.5 inch florets

1 heaping tsp cumin seeds

1 heaping tsp curry powder

salt and crushed red pepper flakes 

4 Tbsp. olive oil

1 small yellow onion, diced (about 1 Cup)

1 clove garlic, minced

3 Tbsp. unsalted butter

1  bay leaf

4 Cups vegetable broth (or chicken broth or water)

1/4 Cup plain yogurt


1. Preheat oven to 400°F.

2. In a medium sized bowl, combine cauliflower florets, cumin seeds, curry powder, salt and red pepper flakes, and 3 Tbsp. olive oil.  Toss to coat cauliflower.  Spread the cauliflower onto a rimmed baking sheet and bake for 30 minutes.  Make sure to toss the cauliflower half way through.

3.  Meanwhile, prepare a large saucepan on the stove.  Over medium heat, heat the remaining Tbsp of olive oil.  Add the onions and cook, stirring occasionally, until onions are softened and browned, about 5 minutes.  Add the minced garlic and cook for 1 more minute.  

4.  Add the roasted cauliflower to the saucepan, along with the butter, vegetable broth, and bay leaf.  Simmer over medium heat until liquid has reduced some and cauliflower is tender, about 15 minutes.  

5. Discard bay leaf.  In a blender, puree the soup in two or three batches until smooth.  Return to saucepan and stir in yogurt.  If you would like your soup to have a thinner consistency, add small amounts of water at this time.  

6.  Serve warm with a drizzle of olive oil and a sprinkle of salt and pepper.  I also like to serve it with some toasted baguette.

7.  Soup can be stored in an airtight container in the fridge for 2-3 days.


*recipe adapted from Refinery 29

Krista NelsonComment